Method

Place ice-cream in a large bowl. Set aside for 10 minutes to soften (ice-cream should not be melted, see notes). Tint green with food colouring. Spoon ice-cream into prepared pan. Spread evenly and smooth top. Cover surface with plastic wrap. Freeze overnight or until firm.

Step 3

Turn out the ice-cream cake onto a rectangular cake board or serving plate (see note). Using a small plate as a guide, cut out curves from the top corners of the ice-cream to form the popsicle shape. Using a 6cm round cutter, cut 3 bite marks from one side of ice-cream. Working quickly and using the picture as a guide, shape licorice into a drizzle shape, pressing into ice-cream to secure (this helps to contain the chocolate topping, see notes). Return to freezer for 2 hours.

Step 4

Fill the outlined shape with chocolate topping, taking care not to let it run down the sides of the cake. Using the picture as a guide, scatter chocolate topping with fruit sticks and sprinkles. Return to freezer for 30 minutes.

Step 5

Place piece of wood at base of ice-cream cake to form a stick. Serve immediately.

Notes

If the ice-cream melts too much, its texture and volume may change. If using a ceramic serving plate, ensure it is freezer safe. Ice-cream should be soft enough to secure the licorice on top. If not, stand ice-cream at room temperature for 5 minutes or until starting to soften slightly.

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Author: Liz Macri

Image credit: Guy Bailey

Publication: Super Food Ideas

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